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Keywords [ food additive ] match 86 Products.
Cas No 3188-00-9 Sulfides Flavors Offering Varying Boilingpoint and Flavor Characteristics for in Food Industry Applications
| Form: | P |
|---|---|
| Storage Temp: | Sealed In Dry,Room Temperature |
| Biological Source: | Synthetic |
Room Temperature Storage Sulfides Flavors Cas No 3188 00 9 Offering Consistent and Stability in Food Flavor Formulations
| Einecs No: | 221-685-4 |
|---|---|
| Boiling Piont: | 60-61 °C0.8 Mm Hg |
| Storage Temp: | Sealed In Dry,Room Temperature |
2-Acetylpyridine 99% Purity with Roasted Odor for Food Flavoring in Baked Goods and Dairy
| Purity: | 99% |
|---|---|
| Melting Point: | 8-10 °C |
| Boiling Point: | 188-189 °C (lit.) |
High purity S-(2-methyl-3-furyl) ethanethioate CAS:55764-25-5 for complete and authentic meat flavor
| Boiling Point: | 225-235 °C |
|---|---|
| Density: | 1.138 G/mL At 25 °C |
| FEMA: | 3973 |
High Purity (>99%) 5-(2-Hydroxyethyl)-4-Methylthiazole CAS:137-00-8 FEMA approved with milky meaty flavor
| Packaging Details: | 1kg/Bottle, 5-25kg/Drum |
|---|---|
| Delivery Time: | 5-8 working days |
| Payment Terms: | L/C,D/A,D/P,T/T,Western Union,MoneyGram |
5-(2-Hydroxyethyl)-4-methylthiazole CAS 137-00-8 for Vitamin B1 basic material
| Melting Point: | <25 °C |
|---|---|
| Boiling Point: | 135 °C7 Mm Hg(lit.) |
| Density: | 1.196 G/mL At 25 °C(lit.) |
CAS:55764-25-5 High purity 2-Methyl-3-acetylthiofuran Thermal reactive meat flavor precursor
| Boiling Point: | 225-235 °C |
|---|---|
| Density: | 1.138 G/mL At 25 °C |
| FEMA: | 3973 |
CAS:55764-25-5 High purity ETHANOICACID,S-(2-METHYL-3-FURANYL)ESTER with stable meat flavor direct manufature
| Boiling Point: | 225-235 °C |
|---|---|
| Density: | 1.138 G/mL At 25 °C |
| FEMA: | 3973 |
CAS:137-00-8 5-Hydroxyethyl-4-methylthiazole with bean flavor FEMA approved
| Name: | 5-(2-Hydroxyethyl)-4-methylthiazole |
|---|---|
| CAS: | 137-00-8 |
| FEMA: | 3204 |
CAS:137-00-8 Medical Grade 4-Methylthiazol-5ylethanol intermediate
| Name: | 5-(2-Hydroxyethyl)-4-methylthiazole |
|---|---|
| CAS: | 137-00-8 |
| FEMA: | 3204 |